Best 2 Cholay Curried Chickpeas Recipes

**Chole, or Chola, is a traditional Indian dish consisting of chickpeas in a flavorful, spiced gravy. Originating from the northern regions of the Indian subcontinent, Chole has become a beloved dish throughout the country and beyond, enjoyed by people of all ages. This versatile dish can be served with various accompaniments, including rice, roti, or naan, making it a staple in many Indian households and restaurants. There are numerous variations of Chole, each with its unique blend of spices and ingredients. Some popular variations include Amritsari Chole, which is known for its tangy and spicy flavor, and Punjabi Chole, famous for its rich and creamy texture. No matter which variation you choose, Chole is sure to delight your taste buds with its aromatic spices and the hearty goodness of chickpeas.**

**In this article, we present a curated collection of Chole recipes that cater to various preferences and dietary needs. Our recipes range from the classic Punjabi Chole to innovative fusion dishes like Chole Tacos. Whether you're a seasoned cook or just starting, our detailed instructions and helpful tips will guide you through the process of making delicious Chole at home. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to explore the diverse world of Chole.**

Here are our top 2 tried and tested recipes!

ALOO CHOLAY (CHICKPEA-POTATO CURRY)

Aloo Cholay (Chickpea-Potato Curry) image

From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.

Provided by kitty.rock

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups vegetable broth or 2 1/2 cups water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles)
6 baby Yukon Gold potatoes (new, about 12 ounces)
1 cup diced onion
1 tablespoon unsalted butter
2 teaspoons ginger (crushed ginger from a jar)
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat.
Simmer vigorously for about 35 minutes, or until the potatoes are tender.
Serve the curry in bowls with Indian naan bread or over rice.

Nutrition Facts : Calories 565.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 1826, Carbohydrate 112.8, Fiber 18.7, Sugar 6.9, Protein 18.6

CHOLAY

Cholay image

Provided by Huma Siddiqui

Categories Onion Tomato Side Vegetarian Diwali Ramadan Spice Chickpea Vegan Cilantro Simmer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

1 pound dried chickpeas (garbanzo beans; 2 1/2 cups), picked over
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, sliced, plus extra thin slices for garnishing
4 medium tomatoes, chopped, plus thin slices for garnishing
1 1/2 teaspoons chile powder (see Tip, below)
1 1/4 teaspoons ground cumin
1 teaspoon salt
1/2 cup fresh cilantro, finely chopped, plus extra for garnishing

Steps:

In large bowl, combine chickpeas and enough cold water to cover by 2 inches. Refrigerate at least 8 hours or overnight, then drain and rinse thoroughly under running water.
In 6- to 8-quart saucepan, combine chickpeas and 5 cups water. Bring to boil, then reduce heat to moderate and simmer, uncovered, until chickpeas are tender but not mushy, about 2 1/2 hours. Raise heat to high and boil until all but 1/2 inch of water has evaporated. Remove from heat and set aside.
In large saucepan over moderate heat, heat oil. Add cumin seeds and sauté until they begin to sizzle, about 30 seconds. Add onions and sauté until golden brown, about 15 to 20 minutes. Add tomatoes, chile powder, cumin, and salt and simmer, stirring frequently, until sauce thickens slightly, about 2 to 3 minutes. Stir in chickpeas and 1/2 cup cilantro, cover, and simmer until thick sauce forms, about ten minutes. Pour into serving dish and garnish with remaining cilantro, sliced onions, and sliced tomatoes.

Tips

Use dried chickpeas: Dried chickpeas are more flavorful and have a better texture than canned chickpeas.
Soak the chickpeas overnight: This will help to soften them and reduce the cooking time.
Use a variety of spices: The spices in this recipe are essential for creating a flavorful curry. Don't be afraid to experiment with different spices to find a combination that you like.
Cook the chickpeas until they are tender: The chickpeas should be tender but not mushy. Depending on your cooking method, this could take anywhere from 30 minutes to 2 hours.
Serve with rice or naan: Cholay is traditionally served with rice or naan. However, it can also be served with other types of bread, such as chapatis or tortillas.

Conclusion

Cholay is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and vitamins. Cholay can be made in a variety of ways, so there is sure to be a recipe that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, cholay is a great option.